Chinese Beef Recipes - Beef Chow Mien Recipe

Ingredients

• 750 g/1 1/2lb rump steak

• 2 onions

• 45 ml/3 tbsp soy sauce

• 45 ml/3 tbsp rice wine or dry sherry

• 15 ml/1 tbsp peanut butter

• 5 ml/1 tsp lemon juice

• 350 g/12 oz egg noodles

• 60 ml/4 tbsp groundnut (peanut) oil

• 175 ml/6 fl oz/3/4 cup chicken stock

• 15 ml/1 tbsp corn-flour (cornstarch)

• 30 ml/2 tbsp oyster sauce

• 4 spring onions (scallions), chopped

• 3 stalks celery, sliced

• 100 g/4 oz mushrooms, sliced

• 1 green pepper, cut into strips

• 100 g/4 oz bean sprouts

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Method:

1. Remove and discard the fat from the meat. Cut across the grain into thin slices. Cut the onions into wedges and separate the layers.

2. Mix together 15 ml/1 tbsp of soy sauce with 15 ml/1 tbsp of wine or sherry, the peanut butter and lemon juice. Stir in the meat, cover and leave to stand for 1 hour.

3. Cook the noodles in boiling water for about 5 minutes or until tender. Drain well. Heat 15 ml/1 tbsp of oil, add 15 ml/1 tbsp of soy sauce and the noodles and fry for 2 minutes until lightly browned.

4. Transfer to a warmed serving plate. Mix together the remaining soy sauce and wine or sherry with the stock, corn-flour and oyster sauce.

5. Heat 15 ml/1 tbsp of oil and stir-fry the onions for 1 minute. Add the celery, mushrooms, pepper and bean sprouts and stir-fry for 2 minutes.

6. Remove from the wok. Heat the remaining oil and stir-fry the beef until browned. Add the stock mixture, bring to the boil, cover and simmer for 3 minutes.

7. Return the vegetables to the wok and simmer, stirring, for about 4 minutes until hot. Spoon the mixture over the noodles and serve.